Almond-Crusted Chicken Thighs with Roasted Broccoli
Nutritional Information
Skin-on chicken thighs crusted with chopped whole almonds and roasted alongside broccoli. No processed breadcrumbs or added oils — chicken skin renders natural fat for crisping.
This recipe is originally for 2 servings. How many are you cooking for today?
- 2 pieces bone‑in, skin‑on chicken thighs (about 10–12 oz total)
- 1/2 cup whole raw almonds, finely chopped by hand or in a mortar
- 2 cups broccoli florets
- 1 clove garlic, thinly sliced
- 1/2 teaspoon dried oregano (or 1 tsp fresh, chopped)
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Preheat oven to 425°F (220°C). Pat chicken thighs dry and season with salt, pepper and oregano.
Press chopped almonds onto the skin side of each thigh to form a crust. Place thighs skin-side up on a baking sheet. Scatter broccoli and sliced garlic around the chicken.
Roast 25–30 minutes until chicken reaches safe internal temperature and skin is golden; broccoli should be tender with charred edges. Let rest 5 minutes before serving.
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